Vegan carrot cake
Its moist, it's fluffy, its healthy, its AMAZING. Oh yea, & it's vegan!! I've been making this cake for a couple of years now and its always a crowd favorite. Since the recipe is vegan I'll be using mashed up banana and coconut oil to achieve that perfect moist center. I personally have it without icing so that it's healthier but a yummy cream cheese frosting or vegan alternative would really compliment it!
I've always made this recipe in a bundt cake pan, I find that it bakes more evenly and looks beautiful once plated. You can also make muffins using the same recipe which I like to do if i'm sharing with friends. Make it your own and add walnuts or chocolate chips if that's your thing. I personally love adding coconut flakes to my batter. You won't even notice this cake is vegan nor will anyone else! xx
2 1/4 cup AP flour
1 tsp. baking soda
3 tsp. baking powder
3 tsp. cinnamon (+ a dash more, if you love cinnamon like me)
1 tsp. sea salt
1/2 cup of mashed ripe banana (1-2 bananas depending on size)
1 cup + 2 tbsp. soy or oat milk
2 tsp. vanilla extract
1 cup (sifted) sugar
1/2 cup melted coconut oil
2 cups grated organic carrots
1/4 cup sweetened coconut flakes
Preheat the oven to 350°F and grease a Bundt cake pan (as pictured below).
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the banana mash, milk, vanilla, sifted sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and coconut flakes and stir until just combined. Pour into your bundt pan.
Bake in the center rack (very important) for 25-30 min. turning midway through baking time to ensure even cooking. At about 25min. Cake should be done & toothpick inserted comes out clean. Be careful to not overcook. Let cake cool completely before flipping over onto your cake stand or plate. Enjoy warm topped with a scoop of ice cream. Que rico!!